Sommelier and runner Richard Betts shares a better way to carbo-load.

"I was never really into it as a young adult," he says. "Then, I found myself way out in the desert walking the dog, and I realized it was getting dark, so I turned around and just started running. With the first mile behind me, I started to feel really good. I was hooked."

So hooked, in fact, that he's even done some trail ultramarathons, like the Leadville 50. He's based in Boulder, so he's primarily a trail runner, but he'll run in cities when he's traveling, which is often. "I'm going to fly this year about 150,000 miles," he says, noting that he needs to tout his products in person. And running helps him bring his best self to that process.

"It takes the nervous system and wrings it out and settles you down," he says. "I used to do a lot of yoga and that's almost been entirely replaced by running. I find myself in the same meditative spot."

He shared a recipe for bucatini he learned to make from Paola di Mauro, a "Roman fixture" who has cooked for the pope. Why is it especially good for runners? "The carbs are the obvious part, but I think the little bit of fat and protein help round it out," he says. "If you just eat a straight bowl of pasta, you feel great and then you crash. This gives it that extra layer and the nutritional depth."

How to make it:1. Sauté guanciale in olive oil.2. When it starts to crisp add the onion, garlic clove, and hot red peppers.3. When onion is translucent, add white wine and simmer for 1 minute.4. Add crushed tomatoes, salt to taste.5. Simmer 20 minutes. While sauce is simmering, boil salted water for pasta.6. When pasta is cooked (10-15 minutes for dry bucatini), toss it with sauce and grated cheese. Serve immediately. Serves 4.

If you have a recipe you'd like to share with fellow runners, or any other food-related content you'd like to see, email ravenous@runnersworld.com.